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Danish Easter Cake (Paaske Kage

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Ingredients

1 envelope yeast
1⁄2 cup room temperature milk
2 tablespoons granulated sugar
1 large egg (or 2 small)
125 g margarine
250 -300 g flour
100 g sugar
100 g butter, unsalted
1 -2 teaspoon cinnamon
1⁄8 cup raisins
1⁄8 cup candied lemon and orange dried fruit, chopped
cold coffee or egg
2 tablespoons coarse sugar

Nutritional information

3509
Calories
1829 g
Calories From Fat
203.2 g
Total Fat
77.5 g
Saturated Fat
416.8 mg
Cholesterol
2039.9 mg
Sodium
388.3 g
Carbs
14.6 g
Dietary Fiber
162.6 g
Sugars
46.2 g
Protein
869g
Serving Size

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Danish Easter Cake (Paaske Kage

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The instructions aren't very clear - especially how to form the loaf. I tied it anyway. I baked it for the 30 min and the edges were burned. I should have pulled it out of the oven at 20 minutes. The flavor it good. I think it could use more filling too. I used European butter in the bread - makes a big difference in flavor. Too bad the cooking time and loaf shape were a mess. I think next time I will either put it in a loaf pan (it spread all over the baking sheet!) or try to leave the dough thicker and see if that helps it hold it's shape.

  • 1hr 45mins

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 1hr 45mins   |  Serves:

Danish Easter Cake (Paaske Kage), This is an old recipe I have from my grandma’ Johansen from Denmark It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm ”, The instructions aren’t very clear – especially how to form the loaf I tied it anyway I baked it for the 30 min and the edges were burned I should have pulled it out of the oven at 20 minutes The flavor it good I think it could use more filling too I used European butter in the bread – makes a big difference in flavor Too bad the cooking time and loaf shape were a mess I think next time I will either put it in a loaf pan (it spread all over the baking sheet!) or try to leave the dough thicker and see if that helps it hold it’s shape

 

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Steps

1
Done

Stir the yeast into the luke warm milk.

2
Done

Add sugar, egg, margarine in small bits.

3
Done

Add 3/4 of the flour.

4
Done

Work the dough with a wooden spoon, until it has combined.

5
Done

Then work the rest of the flour into the dough with the hands, but not more than just combined.

6
Done

Don't over work it.

7
Done

Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.

8
Done

Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.

9
Done

Roll the dough out on the table to oblong.

10
Done

Use a light hand in the soft dough.

11
Done

Spread the fill onto the dough, but not quite to the edges.

12
Done

Fold over the ends so the fill doesn't run out.

13
Done

Fold over the short part, so you now have 3 layers.

14
Done

Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.

15
Done

Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.

Bobby Ryan

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